Saturday, March 29, 2008

Creamiest Vegan Mac n' Cheez EVER

Lindy Loo personally warned me about how amazing and addicting this recipe. First you start with a little sneaking sauce out of the pan, then you progress to eating it before it's even baked. Soon, you're eating it just to feel normal and you're stealing money out of your mom's purse to go buy more elbow macaroni.

Now, I like nutritional yeast sauces, but even the claims of the best weren't that good (like Veganomicon's for example. AWFUL), so I took her words wth a grain of salt. I usually stuck with actual vegan cheez to make my Mac fixes. And MaMa Ronin always made it in a crock pot. I never ate baked macaroni! Especially not with, good Lord, CRUNCHY bits on top!

I did not heed Lindy Loo's words, and now I keep shoveling it my mouth despite my stomach not being able to hold any more of it. YOU WILL BE A BELIEVER!

Vegan macaroni and cheese

You will need to have three pots bubbling away on the top of the stoveFirst pot: Pasta

2 cups uncooked macaroniwater

1. Bring water to a boil. 2. Add pasta. 3. Cook until done. 4. Drain.

Second pot: White sauce

1/4 cup vegan margarine1/4 cup flour1/2 tsp salt2 cups vegan soydrink

1. Combine margarine, flour, and salt over low heat. 2. When it bubbles, gradually add the soydrink. 3. Cook and stir until it is thick and begins to bubble. 4. Remove from heat and add the "cheese" from the third pot.

1. Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan. 2. Add water, oil, and mustard. 3. Cook and stir until it thickens and bubbles. 4. Add it to the white sauce from the second pot.

**Note from VR: I like to add a little paprika or hot sauce here, just to give it something extra**